Servings: 6 to 8
The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so that the intense flavors work their way into the meat. To really amp up the flavor of the brisket, broil it to a deep caramel color before you braise it. For the braising liquid, use an assertive red wine, such as Zinfandel or Syrah.
This Brisket was so delicious when it first came out of the oven. But it dried out real fast. And I didn't have any juice left to make a gravy. What did I do wrong?
user-5451760 The recipe for the carrots is listed separately. It's a side dish. Honey-Glazed Rainbow Carrots with Cinnamon and Cumin
There are carrots in the photograph but they are not in the list of ingredients. How many carrots and when do you add them?
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